Less Processed Pop Tarts!

Once in a blue moon, my parents would purchase pop tarts as a kid. As an adult, I have never, ever, ever purchased them.

Recently, Meghann from The Flour Pile and I were discussing homemade pop tarts. Now, I must preface, she knows her baked goods. Me, I can bake, but I often find myself experimenting too much on how to cut corners and make it healthier; which is very difficult to do with baking. Baking, unlike cooking, is very exact. If a recipe calls for unsalted butter, you really should use unsalted butter. Me, well, I break the rules. While, these aren't the lowest calorie treats, it could be worse!

Here is my journey at attempting to recreate the childhood treat in two varieties; Pumpkin Spice & Cinnamon & Brown Sugar. 

Recipe adapted from this one, over at King Arthur flour.

For the pastry dough:

• 2 cups whole wheat flour
• 4 packets of truvia no-calorie sweetener (I wouldn't try this with splenda, sweet and lo or that other stuff; too sweet)
• 1/2 tsp Kosher Salt
• 2 sticks of any light, non-full fat butter, like Land O Lakes Light, Smart Balance Light, etc.
• 1 egg
• 2 Tbsp of fat free half and half
• Another egg, lightly beaten, and set aside.

For the filling-

Pumpkin Spice:

• 4.5 Tbsp canned pumpkin
• 1 Tbsp granulated sugar (or 1-2 packets of Truvia)
• 1 tsp cornstarch
• 2 tsp cinnamon, ground
• 1 tsp nutmeg, ground
• 1/2 tsp ginger, ground
• How to: Just mix all ingredients in small bowl, set aside. Fills about 6-9 pastries.You should have extra.

For the filling-

Cinnamon Brown Sugar:

• Approx. 1/4C dark brown sugar
• 2-3 tsp cinnamon, ground
• 1 tbsp flour
• How to: Just mix all ingredients in small bowl, set aside. Fills about 6-9 pastries.You should have extra.

How to: The pastry dough

1. In a stand mixer (or a large bowl), whisk together the flour, sugar, and salt. 
2. In the mixer (or likewise, with your best tools, your hands) add the butter until it is the size of peas and the mixture holds together easily when you squeeze it together.
3. In a separate bowl, whisk together the egg and half and half and then add this mixture to the dough- only mix until everything is moistened.
4. Flour a pastry board, and knead dough.  This dough is messy; you may need to add what seems to be a good amount of flour. 
5. At this point, divide the dough in half. 
6. Roll out one piece of dough to about 1/8-inch thick, in a 10 x11 rectangle. 
7. Trim the rectangle to 9×10 inches with a pizza cutter.
8. Cut the sheet of dough into nine 3×4 (ish) rectangles. 
9. Next, move the rectangles to a baking sheet (using a spatula will help greatly) that has been lined with aluminum foil that has been sprayed with non stick cooking spray. 
10. Brush the lightly beaten egg on each of the rectangles. Spoon approximately a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.
11. Follow the same steps as 6-9, only place each rectangle on top of one which has filling in it.
12. Lightly press the seems of the dough with your fingers to close them tightly & then press a fork along all of the edges.
13. Poke some fork holes on the top of the pastries.
14. Glaze the pastries with more egg wash
15. Refrigerate for 30-40 minutes.
16. Preheat oven at 350.
17. Bake for 25-27 minutes until golden brown